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The virtues of food preservation aim to extend the shelf life of fresh ingredients in a way that they are utilised beyond their seasonality. Aside from this, the value for money that one can derive by prolonging fresh ingredients is unmatched. With herbs however, both fresh and dried have their virtues and flavour food distinctly when used in either of their forms. While fresh herbs bring a vibrancy and texture that is hard to replicate, especially when adding finishing touches to a dish, dried herbs bring an interesting complexity and earthiness while also becoming a convenient option on days when a trip to the grocery store might seem far-fetched.
Using Fresh Herbs
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When used for medicinal, culinary or aromatic purposes - fresh herbs contribute an imposing aroma and flavour to food. Given how precarious their shelf life can be due to their freshness, the maximum period of time they can last in the refrigerator if stored correctly is about two to three weeks. Commonly used herbs such as coriander, basil, rosemary, thyme and mint vary in intensity and impact when added to a preparation - ranging from subtle spice to pepperiness to a woody depth - hence, requiring to be used with caution, so as to not overpower other elements. Usually, fresh herbs should be added at the end or after cooking, as a way to preserve their vivid green colour as well as to bring maximum effect of taste. When exposed to heat, the delicate herbs might lose their essential oils, aroma and taste quickly - so they are most ideal when raw or lightly cooked. Delicate leafy herbs such as parsley, basil, dill and coriander are best consumed fresh - especially when being used as garnish. The idea is that when other ingredients of a preparation are fresh, the herbs used should also echo the same; think salads, soups, sauces, dressings or even dips where herbs reinforce flavour, add aesthetic value as well as provide finishing touches.
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Using Dried Herbs
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Dehydrated or dried herbs prolongs the shelf life of fresh herbs - which might help them last for up to four years, if stored correctly in the pantry. When exposed to air, dried herbs might lose their aroma and flavour after a year, and tend to have a punchier flavour compared to fresh herbs. Drying herbs such as rosemary, bay leaves, thyme and oregano concentrates their natural oils, making their flavour more intense - thus needing only a fraction of the quantity compared to their fresh counterparts. Usually, dried herbs are also available in granulated, powdered and flake forms and extend beyond the capacity of what we most commonly associate with herbs (read: granulated garlic). Although dried herbs might offer a similar flavour profile as their fresh versions, they are fairly easy on the pocket and last longer than the former. Their shelf-stability also minimises the possibility of food wastage, and can be added to dishes with longer cooking times where they are provided the scope to rehydrate and release flavour. Unlike fresh herbs, dried herbs also sustain heat and hence, are best suited for stews, curries, braised meat, broths and stocks.
Interchangeability Of Fresh Vs Dried Herbs
While either can be used in place of the other, it is ideal to follow a 3:1 ratio of fresh to dried to obtain the same impact. If a recipe requires three parts of fresh basil or chives, one can easily swap it with one part of dried, powdered basil or dehydrated chives instead. Tasting to adjust the quantity is always a telling sign whether a dish has enough of a herb flavour and tailor-make it according to personal preference. For compound butters, fresh herbs are a great idea to get the best kind of flavour; however, if cooking with the same butter, replace with the dried version to avoid any unwanted bitterness due to over-cooking the fresh ones.
